Lizzie's Recipes

A collection of easy to make recipes

Archive for the month “August, 2015”

Sweet Potato, Carrot & Pumpkin Soup

With such an abundance of root vegetables available in winter there is no excuse for not making a big steaming pot of hearty soup.  This time I chose predominantly sweet potatoes and carrots and threw in some pumpkin to thicken it.  The best addition however was a tin of drained cannellini beans.

This gave the soup more texture and when blended it was beautifully smooth and silky and a good way to sneak some beans into everyone’s diet.  I also makes the soup go further.  This recipe freezes well and we even use it as a sauce over freshly cooked filled pasta like tortellini or ravioli.

IMG_8426

Ingredients:

2 tablespoons olive oil

1 clove garlic grated

2 tablespoons cumin powder

2 sweet potatoes

4 large carrots

½ butternut pumpkin

1 large onion sliced

2 litres of chicken stock

1 400g tin cannellini beans drained

Salt & pepper to taste

Spring onions finely chopped for garnish

Tabasco sauce

Method:

Heat the olive oil in a large soup pot

Gently sauté the onions and garlic

In the meantime peel and chop all the root vegetables into chunks of about the same size

Add to the soup pot with the cumin powder and toss to coat the vegetables

Pour in the chicken stock and bring to the boil

Season to taste and simmer until vegetables are soft – about 1 hour

Add in the cannellini beans and blend with a stick blender to puree the soup

Check the seasoning again – if too thick add some more water and bring back gently to the boil

Serve piping hot garnished with spring onions and a few drops of your favourite Tabasco or hot sauce.

 

Bon Appetit!  🙂

Arancini

Arancini  are the best food known to man.  Lovely balls of risotto with a hidden treat inside, crumbed then deep-fried, these crunchy balls are sensational and a great way to use up leftovers.

We have made them a few times and have just hand rolled them into balls but I am now the proud owner of an Arancini mould.  This little plastic mould with a plunger allows you achieve the perfect Arancini which looks like something a restaurant would serve…

We had an afternoon of fun and made 25 Arancini from one kilo of rice – that’s a pretty good result and our little production line was very successful.

Our fillings were bolognaise with a mini bocconcini ball and some peas. We also experimented and filled a few with cheese and chopped roasted red peppers and some jalapenos…

The mould comes from a traditional Italian importer in Preston here in Victoria called Constante Imports.  Best $50 I’ve invested in for a while.  We quickly realised we can also use this for scotch eggs, croquettes and our favourite Middle Eastern treat Kibbeh…

The Arancini mould

The Arancini mould

Perfect little pine cone shapes filled with delicious surprises

Perfect little pine cone shapes filled with delicious surprises

The finished product!

The finished product!

Ingredients:

1 kg Arborio Rice

Olive oil

2 litres stock, boiling

1 onion finely chopped

3 egg yolks

Good handful of grated parmesan cheese

Knob of butter

Some sauce if desired (optional)

Method:

Fry the onion in a little olive oil then add the Arborio rice and the seal the rice in the oil

Add all the stock and cook over a low heat for approximately 20 minutes

Once cook, take off the heat and add the rest of the ingredients, eggs, cheese and butter

If desired you can add some of the tomato sauce from your bolognaise to the rice to colour and flavour it.

Spread the rice on a flat tray to aid cooling down period

Shape in balls and poke your filling in then coat in egg & breadcrumbs and deep fry in Canola oil

Suggested stuffing:

Bolognaise sauce, mozzarella Cheese, ham, chopped boiled egg, peas, variety of vegetables, use your imagination!

 

Bon Appetit!  🙂

Golden Cheesy Baked Vegetables

I recently saw a photo of a vegetable bake on a website and thought it looked so pretty I just had to make something similar.  The contrast in colours is lovely and the combination of vegetables is very tasty.

I found I had to stack the vegetables in halves as my tray was quite shallow but if you have a deeper tray stack them in rounds – it’s fiddly but worth the end result.

This is terrific as a side dish or just pile it onto toasted sourdough bread with a green salad for lunch…

Prior to going into the oven

Prior to going into the oven

Golden and bubbly read to eat...

Golden and bubbly read to eat…

Ingredients:

2 large onions, sliced

2 tomatoes, sliced

1 zucchini, sliced

1 small long eggplant, sliced

salt and pepper to taste

3 tablespoons olive oil

Pizza cheese or grated cheese, grated

100 grams fetta cheese crumbled

2 sprigs fresh thyme (optional)

Method:

Preheat the oven to 180oC.

Arrange onions, tomatoes, zucchini and eggplant alternately in a baking dish.

Season with salt and pepper.

Sprinkle olive oil over the vegetables.

Cover the baking dish with aluminium foil and bake for 35 -40 minutes

Take out the baking dish from oven, remove aluminium foil and sprinkle the top with grated and crumbled cheeses.

Place under the griller for about 5 minutes until the top is golden and bubbling

 

Bon Appetit!  🙂

Linguine with Smoked Chicken, Zucchini, Mushrooms & Pesto

Already cooked in a little vacuum sealed packet smoked chicken is a terrific food to keep in the fridge – we put it on pizza, toss it through pasta and add it to creamy risotto.

This recipe is a lovely combination of flavours and only takes minutes to make.  Vegetarians can omit the chicken and add more mushrooms & zucchini.

The amounts below will feed 4 people…   Enjoy!

Linguine with Smoked Chicke Zucchini and Mushroom

Ingredients:

400g dried linguine pasta

Olive oil

1 smoked chicken breast fillet, thinly sliced

2 zucchini, trimmed, thinly sliced diagonally

2 garlic cloves, crushed

½ cup mushrooms finely sliced

3 generous tablespoons bought basil pesto

½ cup fresh basil leaves, coarsely torn

Good handful of coarsely grated parmesan

Method:

Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente.

Drain and return to the pan.

Meanwhile, heat a large non-stick frying pan over medium-high heat.

Gently heat the olive oil and add the zucchini and garlic, and cook, stirring occasionally, until the zucchini is tender.

Add the mushrooms and cook for a further few minutes

Add the chicken and cook for a couple of minutes to heat through.

Add the pesto and basil leaves to the chicken, zucchini and mushroom mixture and combine gently

Add the drained pasta and toss to combine all ingredients

Serve piping hot and top with the parmesan to serve

 

Bon Appetit!  🙂

Baked Stuffed Mushrooms

We have a Hobbit like passion for mushrooms and eat loads of them.  One of my favourite ways is to stuff them full of lovely things and bake them in the oven.

Served with a salad and some garlic bread, this makes a lovely lunch or light dinner.  The flavours can be tweaked but this sort of Greek style combination works very well.

IMG_8408

IMG_8409

Ingredients:

4 large field mushrooms

8 baby roma tomatoes finely sliced

1/2 cup black olives sliced

1/2 cup feat cheese crumbled

One garlic clove grated

3 spring onions finely chopped

Olive oil

Salt & pepper to season

Method:

Remove the stalk and cut down a little way to make the mushrooms a bit deeper.

Place the mushrooms flat side down in a large casserole dish

In a bowl, mix together the tomatoes, olives, feta, garlic and spring onions.

Season to taste

With a spoon carefully fill each mushroom and pack down firmly.

Drizzle each mushroom with a little olive oil

Cover with foil and bake at 200c (fan-forced) for about 20 minutes or until mushrooms are tender and hot.

Serve with a green salad and a slice of garlic bread

 

Bon Appetit!  🙂

Tortellini Bake

This is another Jamie Oliver recipe – I love his style as it quite general and if you add a bit more of this and little less of that, it stills tastes great!

This dish takes very little effort and is a beauty – baked filled pasta – what could be better?  Shoving it all in one baking dish and forgetting it until the oven bell rings is the way I love to cook.  I was very surprised by how well the pasta cooks but as it is fresh it only takes about 5 minutes if boiled so baking it in a creamy sauce was a definite winner…

I used panko crumbs for the topping and it was very successful.

 

Baked Tortellini

Ingredients:

1 kg pumpkin, peeled, cut into 2cm pieces

Olive oil cooking spray

1/2 small barbecued chicken

300 ml cream

375 g packet spinach and ricotta tortellini

100 g baby spinach leaves

1 cup pizza cheese

1/2 cup panko crumbs

Method:

Preheat oven to 220°C/200°C fan forced.

Line a large baking tray with baking paper.

Spread pumpkin on prepared tray and spray with oil and season with salt & pepper.

Cook pumpkin on top shelf of oven for 12-15 minutes or until tender.

Discard skin and bones from chicken the shred the meat.

Combine chicken, pumpkin, cream, tortellini, spinach and half of the cheese in a large bowl.

Transfer mixture to casserole dish

Combine breadcrumbs, butter and remaining cheese in a medium bowl.

Sprinkle crumb mixture over tortellini mixture.

Bake for 12-15 minutes or until top is golden and tortellini is cooked

 

Bon Appetit!  🙂

Easy Indian Style Roast Chicken

Cauliflowers are plentiful and cheap this time of the year and when combined with that wonderful legume the chickpea and some sweet red onions, creates a delicious healthy base for a chicken dish that can be put together in minutes and thrown in the oven.  I marinated the chicken thighs overnight but 4 hours is enough if you are pushed for time.  You can also use Chicken Marylands but we prefer thighs (we’re a bit lazy about bones)…Indian Baked ChickenServe with a dollop of Greek Yoghurt on top and some fresh coriander and mint leaves – yum!Indian Style Roasted Chicken

Ingredients:

1/2 cup tandoori paste

1/2 cup Greek yoghurt

6 chicken thighs (no skin)

1 head cauliflower, cut into florets

2 red onions cut into wedges

400g can chickpeas, drained, rinsed

Olive oil

½ cup slivered or flaked almonds

Coriander leaves

torn mint leaves

Method:

Combine paste and yoghurt in a ceramic bowl.

Add chicken and toss to coat.

Chill, covered, for 4 hours or overnight if you have time.

Preheat oven to 220C or 200C fan-force

Place cauliflower, onion and chickpeas on a large baking tray.

Drizzle with oil and season.

Toss to coat and arrange in a single layer.

Top with chicken

Roast for 20 minutes.

Sprinkle with almonds.

Roast for another 20 minutes or until chicken is cooked through

Serve sprinkled with herbs and a dollop of Greek yoghurt

 

Bon Appetit!  🙂

Heavenly Homemade Hamburgers (Aussie Style)

There was a dill from America recently who made the news here by turning up his nose and declaring that Australians didn’t know how to make proper hamburgers!  As you can imagine we were feeling just a bit slighted so decided to make true blue, fair dinkum Aussie Hamburgers.  And we are so glad we did because they were sensational and if we could have, would have eaten two.  But we managed to curb our gluttony and enjoyed every mouthful of one big burger each.

So, without further fanfare – here they are.  The amounts shown make two big burgers…

AND they have beetroot on them AND and an egg!  (In some burger shops they serve a pineapple ring on them but even we thought that was a bit weird…)

IMG_8493

Ingredients:

500g lean beef mince

Onion salt

Olive oil

Balsamic Vinegar (optional)

2 rashers bacon

1 large brown onion sliced thinly

2 large free range eggs

2 slices tasty cheese

Handful of baby spinach leaves

1 roma tomato sliced

Sliced tinned beetroot

Tomato sauce

Salt & pepper to taste

2 hamburger buns

Method:

Combine beef mince with a dash of onion salt, pepper and tomato paste and form into large balls

Heat a little olive oil in a large pan and fry the onions until dark – I add a little balsamic vinegar to caramelise them

Meanwhile in a separate pan, flatten out the beef balls into large fairly thick discs and sizzle each side until cooked through

In the pan with the onions, push them to one side and throw in the bacon and fry until cooked though and push to one side

Using egg rings, break each egg in a ring and break up the yoke slightly.

When cooked on one side turn over and remove the ring

Place a slice of cheese on top of each burger and then start to assemble your creation

Split the buns and toast lightly on each side and top the flat side with spinach leaves

Add the sliced tomatoes

Place your burger on the tomatoes, top with the bacon, egg, beetroot and fried onions

A squirt of tomato sauce to crown the lot and put the top slice of bun on

Shove in gob!

 

 

Bon Appetit!  🙂

Pork Tacos with Black Beans & Green Salad

Tacos are a wonderful meal any time of the year and this Jamie Oliver recipe is delicious.  I have tweaked it a little bit  – I use pork fillet instead of pork belly as I find the latter too fatty for our taste and I didn’t have cumin seeds but found the powder was just as good.

This dish takes only as long as the pork takes to cook so is very quick and can be on the table in a matter of minutes.  The addition of grated apple in the salad is also a winner and adds a lovely surprise burst of flavour to the entire dish!

Enjoy…

IMG_8405

Ingredients:

2 pork fillets

1 heaped teaspoon fennel seeds

1 heaped teaspoon sweet smoked paprika

olive oil

 

1 teaspoon cumin powder

spring onions

cloves of garlic grated

1 x 400 g tin of black beans

 

1 fresh red or green chilli

Baby spinach leaves

½ a bunch fresh coriander

1 ripe avocado

6 baby roma tomatoes

1 pink lady apple

soy sauce

extra virgin olive oil

1 lime

 

Sirracha chilli sauce

4 tablespoons Greek style yoghurt

hard taco shells

Method:

Cut the pork into 1cm dice and fry in a large frying pan with the fennel seeds, paprika, salt and pepper, and stir regularly

Put 1 tablespoon of olive oil and the cumin seeds into a medium frying pan

Trim, slice and add the spring onions, add garlic then stir in the beans and their juices, and simmer

Finely slice the chilli and most of the top leafy half of the coriander, then halve, destone, peel and chop the avocado

Cut tomatoes in half

Toss with the spinach leaves and pile all this on a platter, coarsely grating or matchsticking the apple on top

Ripple a little chilli sauce through the yoghurt in a small bowl

Stir, mush and season the beans to taste so they resemble refried beans

Drizzle the salad with a little soy sauce, the extra virgin olive oil and lime juice, then toss together Drain the fat from the pork pan, then serve everything straight away, with a pile of taco shells and all the other elements, sprinkled with the remaining coriander leaves

Bon Appetit!   🙂

Post Navigation

Lebeau's le Blog

Home of the "What the Hell Happened?" Series

Vegemite Withdrawals

"Not all those who wander are lost" - JRR Tolkien

Robinince's Blog

Just another WordPress.com site

Lizzie's Recipes

A collection of easy to make recipes

Fromage Homage

A British Isles Cheese Odyssey

KITCHEN CICI

Food Innovator, Clean Eater, Recipe Sharer. My kitchen is small but mighty.

redundancyworklife

redundancy & worklife

tullyandtahlia

Smile! You’re at the best WordPress.com site ever

shantiodyssey

Travels through SE Asia and beyond.......

Lulu Zaza Blog

A photographic journal of two Russian Blue cats

One Little Aquarian

the joys of everyday life as I see it!